Dobos roll

I saw that he has this roll on the colk, but this one is different and I adapted it to us to some extent, all in all a job that pays off in the end :)

Preparation steps

For the cream, whisk the whole eggs and gradually add the sugar.
Put the mixture in a suitable bowl and mix on steam. I don’t always put it directly on the hob but on a low heat and stir until it thickens but not too thick. Remove from heat and allow to cool.
Leave the butter at room temperature and mix it into the cream.
For the crusts, beat the egg whites and gradually add the sugar until it thickens. Then add the egg yolks one by one. Finally, when the mixture thickens, add flour with baking powder and mix lightly into the mixture.
From the resulting mixture bake 8 -9 crusts. I baked five so I got two rolls one of which was bigger the other smaller. I baked in a medium oven tray with the proviso that I baked on greaseproof paper, it separated easily and I immediately wrapped each roll in a damp cloth to steam. Bake at 200 degrees, briefly 5-7 min
Arrange the crusts next to each other with the ends joining, I made the first one from three crusts, coated it with cream and rolled it, it's not a problem it goes smoothly :) Also with the other two. In the end I coated both rolls with the rest of the cream and you don’t have to coat at all or you can melt some caramel and grind the roll.

Serving

The recipe is from Grandma’s Sweets magazine with my modifications.

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